Cauliflower Cheese Soup

I got this recipe from my sister, Patty. It is creamy and delicious.

2 c. chicken stock

2 10 oz. pkg. frozen cauliflower OR 1 bunch fresh , chopped

1/3 c. butter

1 onion, chopped fine

1/3 c. flour

4 cups half and half or whole milk

2 cups velveeta cheese cut into small chunks

salt and pepper

parsley to garnish

In a saucepan, bring chicken stock to a boil. Add cauliflower and cook about 8 minutes or until tender crisp. Remove about 1/3 third of the cauliflower and set aside. Use an immersible blender to blend the stock and cauliflower OR pour into a blender and blend until smooth. In a soup pot, melt butter and saute' onion until tender. Add flour, stirring and cooking until smooth. Slowly add the half and half, blending and cooking until smooth and creamy. Stir in the blended cauliflower. Add cheese and cook, stirring constantly unitl sauce is smooth and cheese is melted. Add reserved cauliflower. Heat, but don't boil. Garnish with parsley.